Salmon with Brown Sugar and Mustard Glaze
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- Prep Time 15 minutes
- Total Time 20 minutes
- Yield Serves 8
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large shallot, minced
- 1/4 cup red-wine vinegar
- 1/4 cup whole-grain mustard
- 1/4 cup packed dark-brown sugar
- Coarse salt and ground pepper
- 1 side salmon (about 3 pounds), skin removed, cut into 8 fillets
- 1 bunch watercress (about 3/4 pound), thick stems trimmed
- 1 lemon, cut into wedges, for serving
Directions
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Heat broiler, with rack in top position. In a small saucepan, heat oil over medium-high. Add shallot and cook, stirring often until softened, 3 minutes. Add vinegar and cook until slightly evaporated, 1 minute. Add mustard and brown sugar; stir until warm and combined, 1 minute. Season with salt and pepper and remove from heat. (To store, refrigerate cooled glaze in an airtight container, up to 1 day.)
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Place salmon fillets on a foil-lined rimmed baking sheet and season with salt and pepper. Transfer 1/2 cup glaze to a small dish and brush on top of salmon. Broil salmon until glaze is bubbling and fish is opaque throughout, 5 to 10 minutes, depending on thickness; brush remaining glaze over fillets. Serve salmon along with watercress and lemon wedges.
GREAT! Did not broil. After reading others' reviews, decided to roast at about 375-400 for 20-25 minutes or so (very thick piece of fish.) Served over baby greens. Yum
This was great! This is something that I would make for guests! I also had a problem with the top rack of my oven being to close to the broiler-live and learn! This will definitely be in our rotation!
Can't wait to try this! I think I'll skip basting on the rest of the glaze with the raw fish covered-spoon like she did in the video, but otherwise it looks amazing.
Mustard is not kosher for Passover for many of us.
Mustard is not kosher for Passover for many of us. I have made salmon with dill and mustard for years. I look forward to expanding my recipe with yours after Passover.
Mustard is not kosher for Passover for many of us. I have made salmon with mustard and dill for years. I look forward to trying this recipe after Passover.
This was SO good! The only thing I tweaked was the mustard. I added a heaping teaspoon more. Served with mushroom and onion rice, and bacon-wrapped asparagus. Perfection!
This was fabulous!! 10 mins under the broiler and it was cooked to perfection. This is going in the regular rotation!!
This was my first time broiling salmon. I thought the glaze was very tasty, but it did get a little burnt under the broiler by the time the fish was cooked through. Next time, I might brush with the glaze after the first five minutes of cooking are done. Otherwise, very easy and delicious recipe!
This was delicious! The flavors were just right. Served it with Israeli couscous and steamed spinach w/ garlic. Very yummy!
So tasty!
à tenter au BBQ